Saint Anne’s Hospital farmers market an incentive to diabetics

Through Saint Anne’s Hospital Diabetes Education Program patient receives free $10 “Steward Bucks” each week to use at the hospital’s farmer’s market.

Deborah Allard Herald News Staff Reporter @debsallard

FALL RIVER — By eating more fruits and vegetables and making no other changes to his diet or medication, Roger Roy, a diabetic, was able to significantly lower his blood sugar.

Roy said that by eating a salad “nearly every day,” as well as other fresh produce, he lowered his A1c range — a snapshot of blood glucose levels over several months. Roy went from a high 8 percent, to 5.9 percent, a very good number.

“That’s fantastic,” Roy said.

The normal range for the hemoglobin A1c test is between 4 and 5.6 percent. Levels between 5.7 and 6.4 percent mean there is an increased risk of diabetes. Levels of 6.5 percent or higher indicate diabetes.

An A1c range of 7 percent or lower is recommended for people with diabetes in order to reduce the risks of developing diabetes-related complications.

Roy, 77, was diagnosed with diabetes 12 years ago. He takes both oral medications and insulin to control his diabetes.

He lowered his overall blood sugar count by making visits to the weekly farmer’s market last year at Saint Anne’s Hospital and picking up his favorite produce. This year’s market started on June 9 and will be offered each Monday until Oct. 27 from 11:30 a.m. to 4 p.m. outside the hospital’s main entrance.

It is open to patients, staffers, and the general public.

Roy, as a participant in the Saint Anne’s Hospital Diabetes Education Program, receives free $10 “Steward Bucks” each week to use at the hospital’s farmer’s market.

The Steward Farmers Market Voucher Program is funded through Steward Health Care’s Community Benefits Fund, and is used throughout the Steward Health Care system, including Steward’s Morton Hospital in Taunton.

The vouchers program began last year for select patients in the Diabetes Education Program. The patients were identified as being newly diagnosed, or those with a high A1c range.

Of all who participated, 20 patients consistently used the program and saw good results. Their goal was to bring their A1c down to 7 percent or lower.

The average for the 20 patients at the start of the farmer’s market was 7.4 percent. Their average weight was 247.8 pounds, and their average blood pressure was 135/69.

At the end of the farmer’s market season, the average A1c had been lowered to 6.56 percent for the group. Their weight came down to an average of 241 pounds. And, blood pressure was lower too, with an average of 130/74.

Rose Couto, a diabetes educator at Saint Anne’s Hospital, said Roy was a good example of how healthy eating can impact health in a positive way.

“He did nothing different but participate in the farmer’s market,” Couto said. “It’s an opportunity to see how this kind of eating affects your blood sugar and your health in general.”

Tracy Ibbotson, Saint Anne’s Hospital director of Community Health, said all are encouraged to visit the weekly farmer’s market at the hospital.

Ibbotson said the hospital will follow the harvest schedule of fresh produce and work with the cafeteria to reinforce healthy eating. It will also provide easy recipes to staff and visitors to help them use their seasonal produce at home.

Roy said his favorite farmer’s market picks are yet to come and include tomatoes, cucumbers, sweet corn and turnips.

To learn more about Saint Anne’s Community Health, call 508-235-5289 or the Diabetes Education Program at 508-235-5391. Visit Steward.org or SaintAnnesHopsital.org.

Here's a recipe to highlight summer blueberries:

Berry-Topped Cheesecake

Servings per recipe: 12

1½ cups small pretzel twists (2 ounces; about 33)

2 tablespoons sliced almonds, toasted

3 tablespoons butter, melted

1/3 cup water

1 envelope unflavored gelatin

1½ 8-ounce tub light cream cheese, softened

1 8-ounce carton light dairy sour cream

¼ cup powdered sugar

½ teaspoon almond extract

½ 8-ounce container frozen light whipped dessert topping, thawed

1 cup quartered or halved fresh strawberries

1 cup fresh blackberries or blueberries

Preheat oven to 350 degrees F.

For crust: In a food processor, combine pretzels and sliced almonds; cover and process until finely crushed. Add butter; cover and process until combined. Press pretzel mixture on the bottom of an 8- or 9-inch springform pan. Bake for 8 to 10 minutes or until lightly browned. Cool on a wire rack.

For filling: Place the water in a small saucepan; sprinkle with gelatin (do not stir). Let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly.

Spread half of the filling evenly over cooled crust. Top with half of the strawberries and half of the blackberries. Spread the remaining cream cheese mixture over berries. Cover and chill cheesecake for 4 to 24 hours or until set. Run a long sharp knife around edge of cheesecake to loosen; remove side of pan. Cut cheesecake into wedges. Top each serving with some of the remaining strawberries and blackberries.